Cornas Domaine Clape 2008
Description
A dense, dark, brooding wine which sets the benchmark for the appellation. Typically a bouquet of red fruit with underlying hints of leather, spice and wood-smoke precedes a palate of profound concentration and structure with a wealth of dark, black fruit and peppery flavours over rugged tannins, which soften and sweeten with age.
- Style: Red Wine, Dry (Sec), Full-bodied
- Region: Rhone, Cornas,
- Producer: Auguste, Pierre & Olivier Clape
- Vintage: 2008
- Grape variety (Cépage): Syrah
- Wine pairing - drink with: Beef, Lamb, Game
- Cellarage: An unashamed Vin de Garde that will age well for 5-20+ years.
- Vinification: The grapes are picked at optimum ripeness from 25-60 year old vines, grown on the south west facing granite hillside. Circa seven days of fermentation (with stems) at up to 34°C is followed by 3-7 days maceration to extract optimum tannins. Malolactic fermentation then
takes place in wood followed by an 18 month élevage. Each lieu-dit is vinified separately and assemblage takes place just prior to bottling
to produce the complex and distinctive house style. - Alcohol by Volume (ABV): 13%
- Full Tasting Notes (PDF): Download
Cornas Domaine Clape 2008
Matthew Jukes - MoneyWeek 07/10/2011: "Auguste, Pierre & Olivier Clape own five hectares of vines in Cornas, on the west bank of the mighty Rhône river, just above Saint Péray. I am not overstating the fact when I say that the wines from this little estate are some of the most captivating in the world. I remember an evening in Brisbane where I was hosting a Syrah masterclass dinner for some luminaries of the Aussie wine scene including James Halliday and the late, great Len Evans and this wine (from the 1990) vintage was the star of the evening, up against 1988 Chave Hermitage, Guigal’s 1996 La Turque, 1994 La Mouline and La Landonne 1997 and Penfolds Grange among others. It was also the least expensive wine opened on the night. Aging well for up to two decades Clape’s Cornas a truly great Syrah. Auguste himself has retired these days, but his son and grandson (Pierre and Olivier) have not changed the ‘recipe’ one iota."